Monday, March 4, 2013

Capsicum Pulao/rice

I had leftover rice in the fridge and lunch is usually a one-dish meal so I wanted to make a quick rice dish. I remembered eating this at my friend Lata’s place and decided to make it. It’s simple, pretty quick to make and light on the stomach…

Main Ingredients
Capsicum              1 medium sized, chopped finely
Cooked rice          2 cups (approx.)

Spices (in the order you will need them)
Cumin (Jeera)
Curry leaves
Green Chillies
Turmeric

Dry Roast and coarsely grind together
Chana dal                             1 tablespoon (dry roasted)
Coriander seeds                  1 tablespoon
Dry red chillies                     2
Asafoetida (hing)                 a pinch
Salt



Directions
Heat a wok/kadhai, add 2-3 tablespoons of oil/ghee. Add cumin seeds, curry leaves and chopped green chilies in that order. Now add the chopped capsicum and stir. Add some turmeric and salt and stir on high heat. Cover and cook on high heat for a couple of minutes. Now stir in the cooked rice carefully. If you are using leftover rice, its best that you separate the grains a bit before adding it to the kadhai. (tip – apply a little ghee/oil to your hand before you try to separate the rice grains. That way you will not mash up the rice and also prevent it from sticking to your hand and becoming messy). Once you have mixed the rice well with the capsicum, add the ground powder and mix well. Adjust the salt to taste and garnish with chopped coriander leaves. 

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